Kate: I obtained this recipe for houska over 30 years ago from the Chicago Tribune. I made many of them over the years and have shared this recipe with more people than I can remember. Fairly easy to make....hope you enjoy it! HOUSKA 1 cup milk 1 stick margarine 1 package dry yeast ¼ cup warm water ½ teaspoon sugar 2 whole eggs 1 egg yolk* ¼ cup sugar 1 pinch mace 1 teaspoon salt ¼ teaspoon grated lemon rind ½ cup raisins ½ cup slivered almonds 3-1/2 to 4 cups flour Scald milk and margarine and cool to lukewarm. Dissolve yeast in warm water, add sugar and let raise. In mixing bowl, beat eggs, add sugar, mace, salt and lemon rind. Add cooled milk mixture and risen yeast mixture. Add flour, raisins and almonds. Knead (by hand or with dough hook) until it forms a nice satin finish ball. Cover with clean towel and let raise in bowl in warm place until double in bulk, about 45 minutes. Divide dough on floured board into four equal parts. Knead each part to form ball, cover and let raise 10 minutes. Braid three parts and place in greased loaf pan 4-1/2 x 13 (I just place on cookie sheet). Divide last ball into three parts and braid and place on top or larger braid. *Brush with egg yolk. Bake at 350 degrees for 50-60 minutes.

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